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Friday, February 13, 2009

Mexican Rice

Who doesn't enjoy a big serving of rice when eating tacos? Or just skip the taco shells and mix the meat right in with the rice for a one pot meal! Adjust the heat of the dish by using a milder or hotter can of tomatoes and green chilies. If it's still too spicy for you, then use a can of plain diced tomatoes.

I've used this recipe before, with excellent results, but I tinkered around with it to make it easier. So here's my version:

Heat a large saucepan over medium heat; add in oil, garlic and rice, stirring constantly until garlic is fragrant. Add in water, tomatoes and dry spices. (If using fresh oregano and cilantro, wait to add those at the end.)

Bring to a boil over medium-high heat, cover, reduce heat to low and cook for 20 minutes. Remove from heat and let the pan stand, covered, for 5 minutes. Mix in optional corn, beans and fresh herbs. Serve.

4 comments:

Did you know that making coconut ice cream isn't that difficult? And that it tastes just like real ice cream, except for the coconut flavor? We made some the other day, and my life hasn't been the same since!